Flourless Chocolate Cakes for Two

A couple of weeks ago, I told you that Quinn and I don’t really celebrate Valentine’s Day. We never have. But, I didn’t tell you why we don’t celebrate. Honestly, I was sparing all of you the eye rolls and gag reflexes.

So, here it is. We don’t celebrate Valentine’s Day because we don’t need to celebrate it. We do plenty of sweet, thoughtful, fun things with and for each other all the time. Sorry, guys. Don’t say I didn’t warn you.

Anyway, while these little cakes might have been more appropriate to share with you leading up to Valentine’s Day, I’m sharing them now because a) it seems wrong to hang on to them until next Valentine’s Day and b) there are many other reasons to celebrate with individual chocolate desserts.

Scale down dessert with rich, dark, delicious Flourless Chocolate Cakes for Two.

With all of that said, let’s talk cake. Specifically, this kind of cake is one of my favorites. It makes no apologies for being all about the chocolate. It’s rich and dense and just plain delicious.

I like to serve these still in their ramekins, although you can certainly remove them easily and plate them however you like. I highly encourage a nice dollop of sweetened whipped cream and maybe some chocolate shavings. Then, just grab a spoon and dig in.

While these are a perfect ending to a special meal-for-two, the recipe is also easily scalable if you need to make more for a small gathering.

Flourless Chocolate Cakes for Two

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2 servings

Flourless Chocolate Cakes for Two


  • 2 tablespoons unsalted butter, plus more for the ramekins
  • unsweetened cocoa powder, for dusting the ramekins
  • 2 ounces bittersweet chocolate, chopped
  • 1 & 1/2 tablespoons granulated sugar
  • 1 tablespoon packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • sweetened whipped cream, for garnish
  • chocolate shavings, for garnish


Preheat oven to 350°. Butter two 5- or 6-ounce ramekins. Dust with cocoa powder and shake out the excess.

Place chocolate and 2 tablespoons butter in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.

Using an electric mixer on medium speed, beat sugar, brown sugar, egg, vanilla, and salt until combined. Add chocolate mixture and mix until smooth.

Divide batter evenly between prepared ramekins.

Bake 20 to 25 minutes or until cakes are set.

Serve warm in the ramekins. Garnish with whipped cream and chocolate shavings.


This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.

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  1. Marcie February 25, 2014 Reply

    I’m with you on the valentines day thing — we don’t celebrate it either! I do, however, get into the whole chocolate and red velvet thing. 😃. I love Flourless chocolate cake, and I love that this is just big enough for two. Perfect!

  2. Bryn February 25, 2014 Reply

    In this recipe do you a baking chocolate or a “better” chocolate? Thanks!

    • Author
      Jennifer McHenry February 25, 2014 Reply

      Hi, Bryn. I used Guittard’s bittersweet chocolate wafers.

  3. I think this is the perfect way to make flourless chocolate cake, it’s so darn rich that a whole cake can be overkill. I’m really glad to have a scaled down recipe for one of my favorite things on earth, thanks Jennifer!

  4. No excuse for this cake needed. Love!

  5. Erin @ The Spiffy Cookie February 25, 2014 Reply

    Aww that’s the best reason to not celebrate Valentine’s Day. Love these! I gotta share with my gluten-free friends.

  6. vanillasugarblog February 25, 2014 Reply

    And you simply MUST, absolutely must have fresh whipped cream with these. The balance of the two are just heavenly together.
    Flourless is way to go when you have high-quality chocolate to bake with.

  7. awwwwwwwwwwwwwwwwwwwww that’s so sweet! Romantics 😀

    These cakes look SO incredible! Dense and ever so chocolatey! (and baked with love :P)

  8. Lily (A Rhubarb Rhapsody) February 25, 2014 Reply

    These looks so luscious and chocolatey. Perfect way to finish a romantic evening together!

  9. Emily February 25, 2014 Reply

    Looks amazing! I really like your dotted ramekin — where is it from!?

  10. cheri February 25, 2014 Reply

    These look so rich and delicious. Love it! Just pinned.

  11. movita beaucoup February 26, 2014 Reply

    I started to roll my eyes, but then remembered that 2.0 and I don’t celebrate Valentine’s Day for the same reason. So, I stopped mid-roll and thought about how much I’d love to eat this for dessert tonight…

  12. Mary O'Brien February 26, 2014 Reply

    These are only Flourless Chocolate Cakes for Two if someone else sees you baking them. Just sayin.’ :-)

  13. I am wayyyy to tempted to bake up a couple of these tonight!

  14. Lori Neal March 4, 2014 Reply

    Just made these tonight. Wanted something rich and chocolaty but not too much of something. These were wonderful! I put whipped cream on mine but my husband had ice cream. Perfect!

  15. Evelyn May 20, 2014 Reply

    Just made these… So EASY and they taste heavenly! Substituted the whipped cream with vanilla ice cream. Thought it was a good complement.

  16. Karen February 15, 2015 Reply

    I’m going to try this tonight with some ancho chili powder added in, to complement our fish tacos. And we don’t “do” Valentine’s day, either, because, even after 37 years, I can still say that my husband treats me as if every day were Valentine’s day (plus, I don’t like all the “obligation” and pressure that this holiday puts on so many people, men especially). Feel so blessed to be sharing life with him – and now we’ll be sharing chocolate cake, too. Thanks!

  17. Laura F. August 19, 2015 Reply

    I just made these and was a little disappointed, however they were still good. Mine were a little too salty for my taste so if I try this again I will use only a pinch. Also I preemptively put the whipped cream on and the cake may have curdled it. I recommend to wait until cool for putting the whipped cream on. Another aspect that could be improved was the egg. In eggs there are small white globs that can be removed. In this recipe the white stuff (not the egg white itself) should be removed as to prevent a mini scrambled egg. I also like raspberries to go with this. Overall, this is a good recipe that could use minor improvements.

  18. Donna Z November 24, 2015 Reply

    I made some chocolate ramekin cakes today, but, when I removed them from the oven, they all collapsed! They still tasted awesome, but what did I do wrong to make them collapse?

    • Author
      Jennifer McHenry November 25, 2015 Reply

      I’m sorry you had troubles, Donna. It’s not uncommon for this kind of cake to collapse a little, but not a great amount. Did you change anything about the recipe? If not, they may have cooled too quickly.

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